Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Macerate
Cover 4 quarts of ripe raspberries with vinegar and let stand for 24 hours.
Strain and bottle
Scald and strain the mixture.
Add 1 pound of sugar to each pint of juice and boil for 20 minutes.
Bottle the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ripe raspberries
- Provide the main fruit flavor and the juice that becomes the syrup.
- Vinegar
- Adds sharp acidity and draws flavor out of the raspberries during the long soak.
- Sugar
- Sweetens the syrup and balances the vinegar's sharpness.
The step that matters
Boiling the juice with sugar. Sugar must dissolve fully in the hot juice before boiling. Boiling then evaporates water and thickens the syrup. Boiling too long over-concentrates it and can darken and dull the fresh raspberry flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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